Roasted Sweet Potato Strings
Love those burnt ends. I'm such a weirdo.
Sometimes I get strange ideas while I'm cooking and decide to try something random. When I first got my julienne slicer to make zucchini pasta, I was also about to roast some sweet potatoes. After I peeled the skin off the potato, I thought hey why not try using the julienne slicer on it?
Good thing I did, because it's now one of my favorite quick go-to's for a side of good carbs for a meal. I love regular roasted or baked sweet potatoes too, but this method also helps speed up cooking time because it's so thinly sliced. It also makes some strips crunchy, which I'm never against. It may look a little bizarre at first, and it looks more like carrots than a sweet potato, but I swear it is delicious.
I used to adore sweet potato fries and try to convince myself that it was healthier than the regular ones... Yeah, no. It's a still deep fried potato, people. This is my alternative that I actually enjoy better because you can actually taste the potato instead of all that grease up front!
Roasted Sweet Potato Strings
Ingredients
1 Sweet Potato (Garnet, Jewel, Japanese, they're all good)
1 tsp Garlic Powder
Few pinches of Himalayan Pink Salt
EVOO Spray
TOOLS NEEDED: Julienne Peeler
Recipe
1. Pre-heat oven to 400º.
2. Wash and peel sweet potato with regular vegetable peeler.
3. Using julienne peeler, slice sweet potato vertically. It helps to keep turning the potato over for clean, easy slices.
4. Spray baking sheet or roasting pan with EVOO spray then sprinkle garlic powder and salt. Spread out potato strings evenly on pan, then give another light spray of EVOO to coat and sprinkle more garlic powder and salt to taste.
*You can always add more spices to flavor it up- black pepper, paprika, cayenne pepper, thyme, rosemary. EVOO, salt and garlic are usually enough for me :)
5. Pop in oven for ~20 minutes or until desired crispiness. Plate and serve!
*Tip: to speed things up to get that crunch, turn on your broiler for a few minutes- gets things toasty super quick.
If food were humans, I'd specialize in close-up headshots where you could see every pore on someone's face.
